Prepare first
This dish uses 2 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.
- Cauliflower PuréeCook preparation
- Hazelnut GremolataCook preparation
Seared Scallops with Cauliflower Purée & Hazelnut Gremolata
Back to the recipeCooking
Step 1 of 10
The scallops
1 of 10
Pat the scallops completely dry, which is crucial for caramelisation.
Swipe, or use the arrow keys
What you are cooking with
- 12 each Large scallops, cleaned and patted dry, 3 per portion
- Salt
- grapeseed or sunflower Neutral oil
- 20 g Butter
- 1 each Garlic, clove, crushed
- 1 each Thyme, sprig